Operating instructions

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Continuetomaketheremainingravioli.Keeppreparedravioliona
cleantrayorcuttingboardanddustthemwithplentyofcornstarch.
Oncefinished,coverinplastic.
Fill the Cuisinart
™
DeepFryertothemaximumlinewithvegetableoil.
Preheatto375˚F(190°C).Whenoilisready,fryravioli2atatime.Do
notovercrowd.Lowerbasketintooilandfryforabout1to2minutes,
untilgoldenandcrispy.Drainraviolionlayeredpapertowelsand
seasonlightlywithsalt.Repeatwithremainingravioliandserve
immediately.
Serveravioliwithyourfavoritemarinaraorpastasauce.
*Note: when using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they can
easily dry out.
Shrimp and Leek Ravioli
Makes8ravioli
½ tablespoon (7 ml) olive oil
2-3 ounces (60-85 g) leeks, cleaned and sliced thin
(about 2 small leeks)
½ cup (125 ml) heavy cream
¼ teaspoon (1 ml) salt
3 tablespoons (45 ml) peas, fresh or frozen
½ pound large shrimp, cooked and sliced in ¼" (0.6 cm)
pieces (about 8 shrimp)
16 wonton wrappers
water and cornstarch for sealing wontons
Placetheoliveoilinamediumskilletandplaceovermediumheat.
Addtheslicedleeksandcookslowlyuntiltheleeksareverysoft,
about10minutes.Addtheheavycreamandbringtoasimmer.
Simmeruntilcreamisreducedtoatleasthalfandisverythick.
Stirinsaltandpeasandremovefromheatandreservetocool
beforepreparingravioli.
Prepareworkareaequippedwithsmallbowlofwaterandpastry
brush,smallbowlofcornstarch,largeplateorcuttingboarddusted
withcornstarch,packageofwontonwrappers*,andraviolifilling.
Onacleansurface,lineup3to6wontonwrappersatatime.
Place½tablespoon(7ml)offillinginthemiddleofeachwrapper.
Then place 3 to 4 pieces of the shrimp on top of the filling. Brush the
edges of the wrapper with water. Then place another wrapper on top,
lining up the edges. Press edges together with your fingers to
completelysealtheravioli.Usingafork,pressthetinesaroundthe
edgesoftheraviolitofurthercreateaseal.Continuetofillthe
remainingravioli.Keeppreparedraviolionacleantrayorcutting
boardanddustthemwithplentyofcornstarch.Oncefinished,cover
in plastic.
Fill the Cuisinart
™
DeepFryertothemaximumlinewithvegetableoil.
Preheatto375˚F(190°C).Whenoilisready,fryravioli2atatime.
Donotovercrowd.Lowerbasketintooilandfryforabout1to2
minutes,untilgoldenandcrispy.Liftbasketandlettheoildrainout.
Withapairoftongs,placeraviolionlayeredpapertowelsand
seasonlightlywithsalt.Repeatwithremainingravioliandserve
immediately.
*Note: when using wonton wrappers, it is important to keep them in
their package or wrapped in plastic until you use them, as they can
easily dry out.
Foranextraspecialtreatreplacetheshrimpwithcookedlobster
meat.
Falafel
Makes8falafelballs(¼cup[50ml]each)
1 cup (250 ml) dried garbanzo beans
¼ teaspoon (1 ml) baking soda
1 tablespoon (15 ml) water
1 clove garlic
2 ounces (60 g) onion
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground pepper
1 teaspoon (5 ml) cumin
¾ teaspoon (3.75 ml) ground coriander
¼ packed (125 g) cup parsley
Placegarbanzobeansinamixingbowlandcoverthemwithwater
by2inches(5cm)andleavetosoakovernight.
Drainthebeansandplaceintheworkbowlofafoodprocessor
fittedwiththemetalS-blade.Grindthebeansuntilsmooth,
about30seconds.
Dissolvethebakingsodainthewaterandreserve.
Addthegarlic,onion,salt,pepper,cuminandcoriandertothe
beansandprocessuntilthevegetablesarefinelychopped.Pulse
intheparsley.Withthemachinerunning,addthebakingsodaand
waterandcontinuetoprocessuntilthefalafelbatterisasmooth
consistency.
Formpattiesof¼cup(125g)size.Placepattiesonaplate,wrap
withplastic,andreserveinrefrigeratorforanhour.
Fill Cuisinart
™
DeepFryerwithvegetableoiltothemaximumline.
Preheatto375˚(190°C).Whenoilisready,lowerthebasketintothe
oil.
Very carefully lower the falafel patties into the hot oil. Fry for 5 to 6
minutes, turning once, until deep golden.
ServeFalafelwithpitabread,hummus,choppedtomatoes,
cucumbers,andonions.
Sesame Chicken Fingers
Makes2entréeservings
1 pound (500 g) boneless, skinless chicken breast halves
¾ cup (250 ml) buttermilk
1 tablespoon (15 ml) fresh lemon juice
½ tablespoon (7 ml) soy sauce
½ tablespoon (7 ml) Asian sesame oil
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) hot sauce
1 cup (250 ml) panko
1½ tablespoons (25 ml) white sesame seeds
1½ tablespoons (25 ml) black sesame seeds
½ teaspoon (2 ml) sweet paprika
Trimchickenofexcessfat.Cutchickenlengthwiseintostripsabout
1inchwide.Placebuttermilk,lemonjuice,soysauce,sesameoil,
salt,andhotsauceinamediumbowlandstir.Addcutchickenand
stirtocoat.Cover,refrigerateandletmarinateforatleast30minutes
andupto8hours.Combinepanko,sesameseeds,andpaprikaina
mediumbowl.
Drainchickenfrombuttermilkmarinade.Coateachpiecewithpanko/
sesameseedmixtureandplaceonbakingsheetortraylinedwith
plastic wrap. Fill Cuisinart
™
DeepFryerwithvegetableoiltothe
maximumline.Preheatto375°F(190°C).Whenoilisready,lower
basketintooil.Carefullyaddabout3to4coatedchickenfingersto
oilandcookuntilcrispyanddeepgoldenbrown,about4to6